Fresh tuna pasta all'eoliana from the Aeolian Islands

Method6 steps · about 43 min

1. 1

   Step 1: Bring a large pot of water to the boil for the pasta. Salt the water and bring it back to the boil.

   Uses Water for boiling pasta, as needed · Salt for pasta cooking water, as needed

2. 2

   Step 2: Rinse salted capers well; drain oil-preserved capers if using that alternative. Peel and finely chop the garlic (2). Slice the pitted olives. Wash and halve the tomatoes. Deseed and finely chop the half fresh red chili, or use a little dried chili flakes instead; do not add both alternatives. Cut the fresh tuna (250 g) into bite-sized chunks and keep it chilled until step 5. Wash and chop the parsley, keeping a little aside for serving.

   Uses 1 handful capers, salted or oil-preserved · 2 garlic cloves · 15 pitted green or black olives · 15 Piccadilly or other sauce tomatoes · ½ fresh red chili, or a little dried chili flakes instead · 250 g fresh tuna, cut into chunks · 1 handful parsley, washed and chopped; keep a little for serving · Water for rinsing capers and washing tomatoes/parsley

   
3. 3

   Step 3: Heat the olive oil (3–4 tablespoons) over medium heat in a deep frying pan or skillet. Add the prepared garlic and tomatoes. Once they start to soften, add the prepared capers, sliced olives and your selected chopped fresh chili or dried flakes. For timing, cook the pasta portion of step 6 while the sauce cooks in steps 3–5, so it can be mixed with the tuna sauce promptly.

   Uses 3–4 tablespoons extra virgin olive oil · Both prepared chopped garlic cloves · All 15 prepared sauce tomatoes · All the rinsed or drained capers · All 15 sliced pitted olives · The chopped half fresh chili, only if using fresh chili · A little dried chili flakes only instead of the fresh half-chili

4. 4

   Step 4: Taste and season the sauce with a little sauce salt and black pepper, taking care because the olives and capers are already salty. Cook for about 10 minutes to reduce the sauce while preserving its fresh flavour.

   Reduce tomato, caper and olive sauce · 10 minUses The tomatoes, garlic, capers, olives and selected chili already in the pan · A little salt for the tuna tomato sauce, only as needed after accounting for salty capers and olives · black pepper (to taste)

   
5. 5

   Step 5: Turn up the heat and add the prepared tuna chunks and the sauce portion of chopped parsley. Cook briefly, using the source guide of about 2 minutes so the tuna remains a little pink inside, then take off the heat while finishing the pasta. The actual doneness depends on the chunk size; cook longer if you prefer the fish more done.

   Briefly cook fresh tuna · 2 minUses The cooked tomato, olive and caper sauce · All 250 g prepared fresh tuna chunks · The chopped parsley except the little portion held for serving

   
6. 6

   Step 6: Cook all 400 g selected pasta in the boiling salted water according to its packet until al dente, overlapping this with sauce steps 3–5 as directed. Before draining, save a little of its cooking water; the source gives no fixed cup amount. Drain and mix promptly with the fresh tuna sauce. Add a little of the saved pasta water only if the sauce is dry, then serve immediately with the chopped parsley kept aside earlier.

   Uses The prepared pot of salted boiling water · 400 g dried tagliatelle or spaghetti · The tomato, olive and caper sauce with briefly cooked tuna · The little chopped parsley portion held aside